![]() However, if you hate cutting cold meat, you take the opposite approach. You’ll get more even, uniform slices this way. ![]() Not long enough to be frozen, but enough to firm it up and make it easier to hold. To make it easier to slice, you can place your beef in the freezer for 15 to 20 minutes. (Not sure how to do that? Fine Cooking magazine has an excellent tutorial!) Honestly, when I buy the beef, I usually ask the butcher at my local grocery store to do it for me! However, if you don’t want to ask, there are a number of tricks!įirst, make sure you’re cutting the beef against the grain. Dice the chicken into bite-size pieces and reduce the cook time to 3 minutes at high pressure. (Here’s the difference between skirt steak and flank steak.)Īlso, if you want to substitute chicken for the beef, go for it! Just change out chicken broth for the beef broth. Readers have also used skirt steak with this recipe, though it’s a little chewier cut of meat. While the recipe calls for chuck roast, you can substitute flank steak or London broil. Since this recipe is a long-time reader favorite, I wanted to update the post with answers to a few common questions: What kind of meat should I use to make Beef & Broccoli?
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